Tortilla Cheese Crisps

Yield: 4 servings

Source: DeGrazia and Mexican Cookery by Rita Davenport; Arizona Highways; 1976

These cheese crisps are a popular appetizer in Tucson, Arizona. It is sort of a "Mexican Pizza" and frequently it is a 14-inch tortilla.

2 (10-inch) flour tortillas

1 cup charp cheddar cheese, shredded

Vegetable cooking spray

Preheat broiler and ove the oven rack to the top shelf. Place the tortillas on a cookie sheet. Spray the tortilla with vegetable cooking spray and warm the tortilla under the broiler for 1-2 minutes.

Remove the cookie sheet from the oven. Sprinkle cheese over the surface of the large tortilla. Return the tortillas to the broiler and keep the door ajar. Broil for 1-2 minutes or until the cheese melts and the tortilla browns slightly and puffs appear.

Remove, allow the tortilla to cool slightly. Cut the tortilla like a pie into 8 pieces. Serve with taco sauce or salsa.

Note: For an alternative, add chopped green chilies before broiling. You can top it with chopped green onions, chopped tomatoes or cooked chorizo too.